1Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan with nonstick cooking spray.
2Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan with nonstick cooking spray.
3Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan with nonstick cooking spray.
4Add the chocolate sandwich cookies and 1/4 cup granulated sugar to a food processor and blend until fine crumbs form.
5Add the chocolate sandwich cookies and 1/4 cup granulated sugar to a food processor and blend until fine crumbs form.
6Add the chocolate sandwich cookies and 1/4 cup granulated sugar to a food processor and blend until fine crumbs form.
7Pour in the melted butter and pulse several times until the crumbs become evenly moistened and resemble wet sand.
8Pour in the melted butter and pulse several times until the crumbs become evenly moistened and resemble wet sand.
9Pour in the melted butter and pulse several times until the crumbs become evenly moistened and resemble wet sand.
10Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, leaving about 1/2 inch space from the top edge.
11Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, leaving about 1/2 inch space from the top edge.
12Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, leaving about 1/2 inch space from the top edge.
13Bake the crust for about 10 minutes until slightly puffed and fragrant. Remove from the oven and transfer the pan to the refrigerator to chill for 25–30 minutes until firm.
14Bake the crust for about 10 minutes until slightly puffed and fragrant. Remove from the oven and transfer the pan to the refrigerator to chill for 25–30 minutes until firm.
15Bake the crust for about 10 minutes until slightly puffed and fragrant. Remove from the oven and transfer the pan to the refrigerator to chill for 25–30 minutes until firm.
16In a small bowl whisk together the hot water, cocoa powder, and vanilla extract until smooth and glossy.
17In a small bowl whisk together the hot water, cocoa powder, and vanilla extract until smooth and glossy.
18In a small bowl whisk together the hot water, cocoa powder, and vanilla extract until smooth and glossy.
19In a microwave-safe bowl combine the chopped dark chocolate mini bars with 1/4 cup of the heavy cream. Microwave in 30-second intervals for about 1 minute total, stirring between intervals, until the chocolate melts completely. Whisk until smooth and silky.
20In a microwave-safe bowl combine the chopped dark chocolate mini bars with 1/4 cup of the heavy cream. Microwave in 30-second intervals for about 1 minute total, stirring between intervals, until the chocolate melts completely. Whisk until smooth and silky.
21In a microwave-safe bowl combine the chopped dark chocolate mini bars with 1/4 cup of the heavy cream. Microwave in 30-second intervals for about 1 minute total, stirring between intervals, until the chocolate melts completely. Whisk until smooth and silky.
22Stir the cocoa mixture into the melted chocolate until fully combined and glossy.
23Stir the cocoa mixture into the melted chocolate until fully combined and glossy.
24Stir the cocoa mixture into the melted chocolate until fully combined and glossy.
25In a large mixing bowl whip the remaining 2 3/4 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.
26In a large mixing bowl whip the remaining 2 3/4 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.
27In a large mixing bowl whip the remaining 2 3/4 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.
28Transfer about 1 1/3 cups of the whipped cream to a separate bowl and set aside for topping.
29Transfer about 1 1/3 cups of the whipped cream to a separate bowl and set aside for topping.
30Transfer about 1 1/3 cups of the whipped cream to a separate bowl and set aside for topping.
31Add the 2 tablespoons granulated sugar and kosher salt to the remaining whipped cream and mix briefly until combined.
32Add the 2 tablespoons granulated sugar and kosher salt to the remaining whipped cream and mix briefly until combined.
33Add the 2 tablespoons granulated sugar and kosher salt to the remaining whipped cream and mix briefly until combined.
34Using a rubber spatula gently fold the chocolate mixture into the whipped cream in three additions until smooth and fluffy. Beat briefly for about 30 seconds to help the filling hold its shape.
35Using a rubber spatula gently fold the chocolate mixture into the whipped cream in three additions until smooth and fluffy. Beat briefly for about 30 seconds to help the filling hold its shape.
36Using a rubber spatula gently fold the chocolate mixture into the whipped cream in three additions until smooth and fluffy. Beat briefly for about 30 seconds to help the filling hold its shape.
37Remove the chilled crust from the refrigerator and spread the chocolate filling evenly over the crust, smoothing the top with a spatula.
38Remove the chilled crust from the refrigerator and spread the chocolate filling evenly over the crust, smoothing the top with a spatula.
39Remove the chilled crust from the refrigerator and spread the chocolate filling evenly over the crust, smoothing the top with a spatula.
40Place the pie in the freezer for about 1 hour until the filling becomes firm and sliceable.
41Place the pie in the freezer for about 1 hour until the filling becomes firm and sliceable.
42Place the pie in the freezer for about 1 hour until the filling becomes firm and sliceable.
43Meanwhile add the powdered sugar to the reserved whipped cream and beat lightly until smooth and pipeable. Transfer the whipped cream into a piping bag fitted with a star tip and refrigerate until ready to decorate.
44Meanwhile add the powdered sugar to the reserved whipped cream and beat lightly until smooth and pipeable. Transfer the whipped cream into a piping bag fitted with a star tip and refrigerate until ready to decorate.
45Meanwhile add the powdered sugar to the reserved whipped cream and beat lightly until smooth and pipeable. Transfer the whipped cream into a piping bag fitted with a star tip and refrigerate until ready to decorate.
46Remove the pie from the freezer and pipe decorative whipped cream dollops around the edge of the pie. Place a square of dark chocolate on each dollop for a beautiful garnish.
47Remove the pie from the freezer and pipe decorative whipped cream dollops around the edge of the pie. Place a square of dark chocolate on each dollop for a beautiful garnish.
48Remove the pie from the freezer and pipe decorative whipped cream dollops around the edge of the pie. Place a square of dark chocolate on each dollop for a beautiful garnish.
49Slice the pie into 6–8 pieces. Use a vegetable peeler to shave delicate curls from the remaining chocolate bar and sprinkle them over each slice before serving.
50Slice the pie into 6–8 pieces. Use a vegetable peeler to shave delicate curls from the remaining chocolate bar and sprinkle them over each slice before serving.
51Slice the pie into 6–8 pieces. Use a vegetable peeler to shave delicate curls from the remaining chocolate bar and sprinkle them over each slice before serving.